Back to Search
Start Over
Antifungal starter culture for packed bread: influence of two storage conditions
- Source :
- Revista Argentina de Microbiología, Vol 47, Iss 2, Pp 118-124 (2015)
- Publication Year :
- 2015
- Publisher :
- Elsevier España, 2015.
-
Abstract
- In this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed with Lactobacillus plantarum CRL 778, a lactic acid bacterium (LAB) having antifungal activity. The characteristics of the SL778 starter remained stable during a 14-day storage at 4 °C. At −20 °C, cell viability and organic acid concentration showed a significant (p < 0.05) decrease after 7 days. These differences observed between the storage temperatures tested were reflected in the acidification activity of SL778 during dough fermentation. However, SL778 maintained its antifungal efficacy up to a 14-day storage at both temperatures. Sensory attributes (acidic and spicy tastes and acidic smell) of breads manufactured with starter SL778 (stored at 4 or −20 °C) were evaluated. No undesirable difference was detected with respect to bread control without SL778 and bread manufactured with SL778 (stored at 4 or −20 °C). In conclusion, the SL778 semi-liquid bio-preserver can be stored at 4 or −20 °C without modifying its antifungal activity during 14 days.
Details
- Language :
- English, Spanish; Castilian
- ISSN :
- 18517617
- Volume :
- 47
- Issue :
- 2
- Database :
- Directory of Open Access Journals
- Journal :
- Revista Argentina de Microbiología
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.2fd41646c7874f8b9f79238e4e5b01ce
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.ram.2015.02.002